Rated 99 points @ RateBeer
Wine makers can’t stand Brettanomyces, most brewers don’t want anything to do with it either. Yet, there’s a group of brewers who might bathe in the stuff given the chance. To them, Brettanomyces represents a departure in the road, the proverbial point where the concrete jungle ends and real wilderness begins. For this journey, we produced a beer with a 100% Brettanomyces fermentation. The idea was sparked by a conversation with Peter Bouckaert of the New Belgium Brewing Company. The notion of a purely wild fermentation came to fruition when Peter stopped by our little brewery to brew this collaborative ale.
In 2004, The Lost Abbey’s Tomme Arthur and New Belgium’s Peter Bouckaert brewed an all Brettanomyces beer called Mo’ Betta Bretta. In April, Peter visited California to brew a refresh of that very beer. Here’s a behind the scenes look at the brew day.